Mr. A. H. Wood Supt. Dairy work, has carried out the fol- 

 lowing experiments, the chemical work being done by Mr. E. 

 H. Farrington. 



The cream for each test was kept in one vat and ripened 

 and then divided into three lots. 



The cream for the first tried was held thirty hours and was 

 sweet. The second trial was the same, but the third was warm- 

 ed up to 70"^ and allowed to stand until it gradually fell to 55^, 

 it was again warmed and in all stood thirty hours, it was slightly 

 acid. 



TABLE 11. 



Amount of cream, ibs., 

 Time of churning, min.. 

 Temperature of cream, deg., 

 Amount sailed butter, lbs.. 

 Amount buttermilk, lbs., 

 Percent of fat in buttermilk, 

 Per cent of fat in butter. 

 Total fat in butter, lbs., 

 Total fat in buttermilk, lbs.. 

 Speed of churn, per min., 



First 

 mal 



42 



62 



I3-0 

 27 

 2.14 



45 



Sec'd Third 

 trial, t.'ial. 



47-4 

 28K 

 6i 



14.81 



3« 

 i.iq 



85.16 

 12.61 



.38 

 4S 



39 



02 J^ 



12.00 



26J^ 



2.02 

 82.84 



9.94 

 •S3 

 45 



BLANCHARD. 



First Sec'd 'Third 

 trial, trial, trial. 



42 

 44 

 62 



•3-34 

 27 

 2.61 



60 



47-4 

 W/z 

 bi 

 15.69 



31 

 1.26 



79.07 

 12.41 

 .40 

 65 



39 

 WA 



62 A 

 12.09 



26J^ 



1.94 



82.70 



10.00 



•5' 



65 



STODDARD. 



First 



trial. 



60 



Sec'd 1 Third 

 tnal trwi- 



47-4 

 32^ 

 61 

 15.09 



31 



1.24 

 83.46 

 12.6 



.40 

 65 



3*^ , 

 30>^ 

 62 K 

 12.69 



26'4 



1.82 



79-43 

 10.08 

 .48 

 6S 



The table given above shows the details of each trial for 

 each churn. 



The butter from the first trial was not analyzed, but the 

 butter-milk was and as the thoroughness of churning is shown 

 by the per cent of fat left in the butter- milk, the work is not 

 injured by the absence of the butter analysis in this case. 



The following table gives the per cent of fat in the butter- 

 milk from each churn for each trial, and also the average of the 

 three trials. 



In the three trials 128.4 pounds of cream was used by each 

 system, with the following results : 



Davis swing, made 39-8 1 pounds of salted butter. 



Blanchard, made, 41.12 povinds of salted butter. 



Stoddard, made, 40-53 pounds of salted butter. 



10 



